Bread & tomato soup | Bread recipes | Jamie Oliver recipes (2024)

FAQs

How to make tomato soup James Martin? ›

Pre heat the oven to 200c. Place the shallot, tomatoes, garlic and chilli onto a baking tray drizzle in olive oil season then roast for 1 hour. Carefully tip into a blender, add the stock and cream and blitz, pop into a pan and warm through. Roast the cherry tomatoes in the oil and thyme for 30 minutes.

To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil.

A small pinch of baking soda will tame any unwanted acidity in the soup.

Tip the sun-dried tomatoes and tinned tomatoes, add the stock and sugar and bring to the boil, stirring all the while. Season with salt and pepper, then cover with a lid, reduce the heat and simmer for 10 minutes. 3. Remove from the heat and, using a hand blender, blitz the soup in the pan.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

If you've ever made a tomato soup and fished out some tomato skin, you know it's not always the most appealing texture. Sometimes, you want the smoothest, silkiest texture for a sauce or soup possible, and for those cases, it is ideal to use peeled tomatoes.

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.

Why does my tomato soup have no flavor? ›

Always make sure you're using a non-reactive pot when cooking tomatoes, and taste-test, adding more baking soda (very sparingly!), sugar, or cream if your soup needs it.

Though you could use any tomato, Roma and other paste tomatoes — with meaty texture with little to no seeds — are said to develop the best flavor when cooked down into a delicious sauce. Keep clicking to see our top tomato contenders and also see our guide to growing the best tomatoes ever.

Is tomato soup better with milk or water? Tomato soup is better with milk because it makes it creamier.

Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure. Vitamin K in tomato soup is good for bones and supports blood clotting. Minerals like calcium and phosphorus in tomato soup play a role in bone formation and help maintain strong bones.

WATER, TOMATO PUREE (WATER, TOMATO PASTE), SUGAR, WHEAT FLOUR, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), CONTAINS LESS THAN 2% OF: SALT, POTASSIUM SALT, WHEY PROTEIN CONCENTRATE, CREAM, CITRIC ACID, SOY PROTEIN CONCENTRATE, NATURAL FLAVORING, CELERY EXTRACT, GARLIC OIL.

To make this extra easy tomato soup, add butter, onion, a large can of tomatoes, and water to a large pot. (I usually use water in this soup, but stock or broth work, too). Remember, you can use fresh tomatoes – tips for using them are in the recipe below. Bring everything to a low simmer and cook for 40 minutes.